NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea spaghetti

3 oz chicken breast

0.5 oz pancetta

1 large egg

0.25 cup liquid egg whites

0.5 oz parmesan cheese

0.25 tsp black pepper

0.25 tsp sea salt

1 clove garlic

1 cup baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea spaghetti until al dente, usually about 7-8 minutes.

• 2

  While the pasta cooks, place the diced pancetta in a large skillet over medium heat and sauté until the fat renders and the meat is crispy.

• 3

  Add the diced chicken breast and minced garlic to the skillet with the pancetta, cooking for 5-6 minutes until the chicken is golden and cooked through.

• 4

  In a small mixing bowl, whisk together the large egg, liquid egg whites, and grated parmesan cheese until the mixture is smooth.

• 5

  Stir the baby spinach into the skillet with the chicken and pancetta for 1 minute until it just begins to wilt.

• 6

  Reserve 2 tablespoons of the pasta cooking water, then drain the spaghetti and add it directly to the skillet.

• 7

  Turn off the heat completely and move the skillet to a cool burner; quickly pour in the egg mixture and reserved pasta water.

• 8

  Toss the pasta constantly for 1-2 minutes so the residual heat creates a creamy sauce without curdling the eggs.

• 9

  Season with sea salt and black pepper, then serve immediately while warm.